Salmis of Snipe or Woodcock
From Cookery and housekeeping, 1882
Serves 2
Game must be fresh.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 97. The excerpt below is the record exactly as published.
Salmis of Snipe or Woodcock. Surround the breast and back with sHces of bacon and par-roast the birds. Let them cool ; strip off the bacon and the skin. Trim, and divide into two or four pieces. Prepare a fumet of game sauce
Cook this with the app: pantry check, scaling, and the assistant.